But all that did not compare to the highlight of our experience: searing steak 101. Chef Hansen taught the fiancé the tricks of the trade when it comes to meat, using salt, pepper, garlic, and thyme. He showed us how to sear-then-broil the beef, adding the appropriate amount of butter.
And then we made gnocchi! I never knew the delectable dish was so easy.
Two hours into our afternoon on the clock, Chef Hansen hand-delivered us glasses of red vino—a sipper to go along with our tour of the dessert prep station. After that, our mouth was watering, and it was time to prepare our multi-course dinner menu.
No joke, here’s what we came up with: BBQ Glazed Pork Belly, Foir Gras PB&J, Diver Sea Scallops (with gnocchi), Crab Louie & Ahi Tuna, Beef Tartare, Sunizona Tomatoes (with mozzarella), Chilean Sea Bass, a 14 oz. Veal Porterhouse, a 12 oz. Elk Chop (with fried oysters), mixed mushrooms, gruyere mashed potatoes, spinach, kale, and roasted bone marrow. Ok, I know you’re probably thinking we’re total pigs, but it was a once-in-a-lifetime chance to indulge in the most elite of dishes. (And yes, they were smaller portions than normal.)
While I never tasted elk and felt hesitant towards bone marrow, I decided to approach dinner with an open mind.
We made our way back to our room to freshen up before our fine dining endeavor. The fiancé and I traded in our chef jackets for some fancy attire, then headed to Talavera…but this time, outside on the restaurant patio overlooking the Valley, not in the kitchen.
Our dinner kicked off with the pouring of bubbly, as we toasted to our dinner-to-come, and then came one dish after the next. Each taster portion was accompanied by a glass of wine, which definitely added to the elite experience. The most unique aspect of the Chef du Jour program is that you feast on the meals you witnessed in production. It put a whole new spin on eating out.
After our 10+ portions and numerous sips of wine, we were served dessert. (How our tummies still had room, I’ll never know.) The fiancé and I forced cheesecake poppers down our throats (OMG!), then decided to call it a night. After dinner, I swore I’d never eat again…LOL.
While it’s tempting to move to the Four Seasons, I just don’t think my stomach could handle it. The Chef du Jour program starts at $450, but it’s a holiday gift that keeps on giving (you’ll pick up on mad cooking skills). It will definitely bring you and your honey (or in my case, hubby-to-be) closer, creating a culinary bond you’ll forever indulge.
For more information, call (480) 513-5086.
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